Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Comparison of Antimicrobial Activities of The Garlic Extracts Prepared with Various Organic Solvents

다양한 유기용매를 이용한 마늘추출물의 항미생물성 비교

Oh, Chang-Yong;Hong, Eui-Bong;Yoon, Kwang-Ro;Lee, Young-Chun;Kim, Keun-Sung
오창용;홍의봉;윤광로;이영춘;김근성

  • Published : 20020900
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Abstract

Various garlic exσacts were prepared using nine different organic solvents with a range of polarity index (PI) values from 0.0 to 6.6 in order to determine an extraction pattern of antimicrobial activities from garlic for each organic solvent. According to the measurements of antimicrobial activities of whole garlic extracts (WGEs) and crushed garlic extracts (CGEs) against several, selected bacteria, yeasts and molds, the antimicrobial activities of WGEs were a little bit less than or almost the same as those of CGEs. The garlic extracts showed stronger antimicrobial activities against the Gram positive bacterial strains than against the Gram negative, and against the fungal than against the bacterial. In addition, the antimicrobial activities were the best extracted from garlic when methylene chloride with a PI value of 3.4 was used to prepare the garlic extracts.

마늘 내에 들어있는 항미생물 활성들의 유기용매별 추출 pattern을 파악하기 위 하여 polarity index (PI)범위가 0.0에서 6.6내에 속하는 9종류의 유기용매를 이용하여 각각의 마늘추출물들을 제조하였다. 유기용매별로 제조된 whole garlic extract (WGE)와 crushed garlic extract (CGE)의 항미생물성을 그람양성 세균, 그람음성 세균, 효모, 그리고 곰팡이 등의 대상균주들에 대하여 측정한 결과, 모든 대상균주들에 대하여 WGE의 경우에 CGE에 비하여 항미생물성이 다소 감소하거나 거의 비슷하였다. 그리고 마늘추출물의 항미생물성은 그람음성 세균들보다는 그람양성 세균들에 대하여 더 강한 것으로 나타났고, 세균보다는 효모나 곰팡이에 대하여 항미생물성이 더 강한 것으로 나타났다. 또한 마늘중의 항미생물 활성은 PI값이 3.4인 methylene cloride를 사용하였을 때 가장 잘 추출되었다.

Keywords

References

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